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Choco-Chip Almond Cheesecake

This eggless, no-bake cheesecake requires at least four hours to set up. Not a problem, when your looking for luscious make-ahead desserts.

Makes16

Prep30m

Chill240m

Cook5m

Chillor overnight

Ingredients

9 ounce
chocolate wafer cookies, finely ground

1 cup
butter or margarine, melted

1
envelope unflavored gelatin

3/4cup
milk

8 ounce
regular cream cheese, at room temperature

14 ounce
sweetened condensed milk

1/2teaspoon
almond or vanilla extract

1 3/4cups
heavy cream

1 1/2cups
mini semisweet chocolate chips

Sliced whole almonds (optional)

Directions

1
of
5
Toss together cookie crumbs and melted butter in medium-size bowl until well combined. Press over bottom and up sides of 9 x 3-inch springform pan. Refrigerate until ready to prepare cheesecake.

2
of
5
Sprinkle gelatin over milk in small saucepan; let stand until softened, about 1 minute. Place pan over low heat, stirring constantly, until gelatin is completely melted and smooth. Let cool slightly.

3
of
5
Beat cream cheese in large bowl until creamy. On low speed, beat in condensed milk, gelatin mixture and almond extract. Increase speed to high and continue beating until almost smooth (there may be a few small flecks of cream cheese in mixture).